Separating Point/Flat before or after?

Discussion in 'Beef' started by the smoke break, Sep 11, 2013.

  1. Looking at several posts, I notice some separate the point and flat before they smoke it, and others wait until it's cooked. Is this primarily a preference thing, or is there a definite reason for either/or? Seems easier 'before' as far as visibility, but as I haven't smoked a brisket yet, this is just a guess. I guess I'm looking for the pros cons of either way. Thanks.
  2. I seperate it after. It is a piece of cake after it is 195°. Some people prefer to seperat before. Some just don't have room in their smoker. Their is no wrong way. So find what you like and go for it. Remember to post pics.

    Happy smoken.

  3. Thanks David. Hope to try one real soon, and will post pics.
  4. Whatever works for you! If I'm going to separate I do it during cooking (usually around 165-170), make burnt ends and finish the flat to our desired IT. 
    the smoke break likes this.
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I would think it would shorten the cooking time somewhat.

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